Pretzel bites

I made these tonight. They turned out great! Super easy.


Texas size Rhodes Frozen roll dough
*as many as you like – each roll makes four bites
coarse salt, parmesan, garlic, cinnamon & sugar
Vanilla glaze (optional)
Take a thawed roll.  Cut it in four equal sections.  Place dough bites on greased sheets. I placed five across and five down on large baking sheets.  Cover with plastic wrap that has been sprayed with non-stick cooking spray, and let dough rise until double in size. (about 35-45 minutes) Bring a large pot of water to a gentle boil.  When dough has risen, plop about 10 pieces into the boiling water, tossing gently for about 45 seconds. Remove with slotted spoon, and place bites on paper towels to drain slightly.  Move bites to greased baking sheets, and bake at 375 degrees for about 15 minutes or until done and golden brown. 
Brush bites with melted butter, sprinkle with Kosher or Sea Salt, garlic and toss in Parmesan cheese.  You can also make Cinnamon and Sugar bites. Make a mixture of Cinnamon and sugar:  About 1 cup sugar and 1 1/2 tsp. of cinnamon, and mix together well. After you butter the pretzel bites, toss in cinnamon and sugar mixture.
You can serve the Parmesan Pretzel bites with a cheddar dip, and the Cinnamon and Sugar Pretzel bites with Vanilla glaze.  So yummy . . . so simple!

Here is the link...
http://www.justgetoffyourbuttandbake.com/?p=932

Skillet Ziti with Chicken and Broccoli

I think this meal is going to be a staple in our house.  So easy and we ate every last bit of it.

tasteofhome.com

Ingredients

• 1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
• 1/2 teaspoon pepper
• 1/4 teaspoon salt, divided
• 2 tablespoons butter, divided
• 1 small onion, chopped
• 3 garlic cloves, minced
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon dried oregano
• 2 cups reduced-sodium chicken broth
• 1 cup fat-free milk
• 2-1/2 cups uncooked ziti
• 1 bunch broccoli, cut into florets
• 1 cup julienned roasted sweet red peppers
• 1/2 cup grated Parmesan cheese

Directions

• Sprinkle chicken with pepper and 1/8 teaspoon salt. In a large skillet, saute chicken in 1 tablespoon butter until no longer pink. Remove and keep warm.
• In the same skillet, saute onion in remaining butter until tender. Add the garlic, pepper flakes, oregano and remaining salt; cook 1 minute longer. Stir in broth and milk; bring to a boil. Add ziti; cook for 7-8 minutes or until ziti is tender, adding broccoli and red peppers during the last 5 minutes of cooking.
• Return chicken to skillet; heat through. Sprinkle with cheese. Yield: 4 servings.

Avocado Chicken Burgers

I loved this recipe.  Mom liked it too.  We gobbled it up.  I skipped the blender step and just mashed it with a fork instead.  Worked just fine.  Mom & I ate it without the buns and the cheese.  

Ingredients

• 1 tablespoon lemon juice
• 1/4 teaspoon Worcestershire sauce
• 1/2 medium ripe avocado, peeled
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 4 green onions, coarsely chopped
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 
  BURGERS:
• 1/4 cup shredded Parmesan cheese
• 2 tablespoons prepared pesto
• 3 garlic cloves, minced
• 1/4 teaspoon salt
• 1 pound ground chicken
• 4 tablespoons olive oil, divided
• 1/2 pound fresh mozzarella cheese, cut into 4 slices
• 4 slices Italian bread (3/4 inch thick)
• 2 cups fresh arugula or baby spinach
• 8 slices tomato
• 1/4 teaspoon dried basil
• 1/4 teaspoon pepper

Directions

• In a blender, combine the first eight ingredients; cover and process until smooth. Chill until serving. For burgers, in a small bowl, combine the Parmesan cheese, pesto, garlic and salt. Crumble chicken over mixture and mix well. Shape into four patties.
• In a large skillet over medium heat, cook burgers in 2 tablespoons oil for 5-7 minutes on each side or until a meat thermometer reads 165° and juices run clear. Top with cheese; cover and cook 1 minute longer.
• Meanwhile, brush bread with remaining oil; place on a baking sheet. Broil 3-4 in. from the heat for 1-2 minutes on each side or until toasted.
• Spread each slice of toast with 2 tablespoons avocado spread (refrigerate remaining spread for another use). Top with arugula, a burger and sliced tomato. Sprinkle with basil and pepper. Yield: 4 servings plus 1/4 cup leftover spread.

Weeknight Chicken & Pasta

• Delish.  From tasteofhome.com
• 
• 
  
• 2 cups uncooked whole wheat bow tie pasta
• 1 small onion, chopped
• 1 small sweet red pepper, chopped
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1-1/2 cups cubed cooked chicken breast
• 1/2 cup reduced-fat sour cream
• 1/4 cup fat-free milk
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried tarragon
• 1/2 teaspoon dried thyme
• 2 tablespoons shredded Parmesan cheese
• 2 teaspoons minced chives

Directions

• Cook pasta according to package directions.
• Meanwhile, in a large nonstick skillet, saute onion and red pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the chicken, sour cream, milk and seasonings; heat through. Drain pasta; stir into skillet. Sprinkle with cheese and chives. Yield: 4 servings.

Honey and lime enchilladas

Ok so I havent actually eaten these yet but they are currently in the oven. Plus Katie and Amy requested I post the recipe.

6 tablespoons honey
5 tablespoons lime juice (1 large lime)
1 tablespoons chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded (I used 3 small chicken breasts)
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream (to lighten them up, I have substituted sour cream with good results)

Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour (I tossed mine together in a ziploc bag in the morning and let it sit in the refrigerator all day). Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.

*Freezable Meal: Freeze prior to baking. To bake, preheat oven to 350 degrees and bake enchiladas, covered (without thawing first) for 1 hour. Uncover and bake 30 minutes longer, until brown and crispy on top.